Sandra * Vegan Raspberry Tapioca Pudding

Sandra: “My husband loves pudding and I am not supposed to eat dairy products, so I was thrilled to discover this dairy-free tapioca pudding recipe.”

It’s hard to believe something so nourishing could taste so decadent, but here it is: a healthier, grown-up twist on a childhood classic. The texture of tapioca pearls contrasts perfectly with a creamy pudding — smooth and luxurious, bursting with raspberries and rich with silky coconut milk. Serve it chilled for a cool, tropical treat.

In a medium-sized, heavy-bottom saucepan, place tapioca pearls in 1 cup of the almond milk. Cover with a plate or dish towel and soak overnight (or at least four hours) at room temperature.

In the morning, add the second cup of almond milk. Bring the tapioca/milk mixture to a boil over medium heat, then add the coconut milk and agave. Turn heat down to medium-low and let simmer, stirring slowly and continuously, for about 10 minutes. Add the raspberries and salt and cook and stir for another 5 minutes. As the raspberries soften, use a wooden spoon to crush them up a bit against the sides of the pan. Remove from heat.

Transfer to a bowl and cover with plastic wrap; chill in the refrigerator for an hour before serving, or enjoy the pudding while still a little warm. If desired, garnish with a sprinkle of chopped pistachios and a few fresh raspberries.

I loved the creamsicle tipaoca pudding. It couldn’t be easier to make and is very tasty. I added 1 TBSP of agave and it added a touch of sweetness. Yun. I look forward to trying it w/ chocolate unsweetned almond milk w/ just vanilla extract.

Hmm… I think the coconut milk adds a bit of richness that might be lost with just almond milk. That said, I haven’t tried it! If you go that route, I might try adding 1 tsp cornstarch mixed with 1 tbsp water at the point when you stir in the raspberries. If you try it out, I’d love to hear how it goes!

Hi Ro- definitely! Haven’t tried it, but I can’t see why not! I think soy milk tends to have slightly less sugar than almond milk, but I don’t think it will make a huge difference overall. You can always add a bit of sugar as you’re cooking if you think it needs it

Thanks so much for the reply! Just one more question – I could only find Minit Tapioca at the local grocery store. Do you think this would this work? Google isn’t really helping with this question haha…

I think the minis should be fine — if anything, they probably won’t need as much soaking or cooking time. I’d try soaking them for just an hour or so, but check the instructions on the package. And then when you’re cooking, just keep an eye out on their texture and taste test along the way so the pearls don’t end up too soft. Hope this helps!

I love it, i just made it and it is so tasty and light. Perfect for summer. I garnish it with a watermelon mango mint mix to make it more summery. Perfect dessert for our buritto night. Thanks for sharing.